Hello lovelies,
I feel like flapjacks cause a 50/50 split between the nation when it comes to either loving them or hating them. Almost as much as marmite.
For me, I’ve never been a big fan as the ones I’ve brought over the years from the supermarkets have been extremely dry, get stuck in my teeth and quite frankly, taste like your chewing on sandpaper.
Therefore, when I become a hobby baker, I wanted to change my view on them and that, I have certainly done. Not to toot my own horn but my homemade flapjacks are guaranteed to change your opinion on the rusty, dusty shop brought flapjacks too. As my nan always says ‘homemade is best’ and that saying, I certainly agree with.
Now, being completely honest with you, I’ve not perfected a ‘healthy’ flapjack as of right now but I certainly have perfected a naughty flapjack and that is what I’m sharing with you today.
These biscoff flapjacks are everything you’d want a flapjack to be – soft, chewy and not a dry area in sight. These are sweet and utterly delicious and quite frankly, I can’t get enough!
So, if you’d like to recreate these biscoff flapjacks yourself, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 9-12 Pieces
Prep Time: 10 Minutes
Bake Time: 25-30 Minutes
Decorating Time: 10 Minutes
Chill Time: 1 Hour
Overall Time: 2 Hours
Ingredients You Need For The Flapjack:
- 150g Of Unsalted Butter
- 150g Of Lotus Biscoff Spread
- 60g Of Light Brown Sugar
- 150g Of Golden Syrup
- 300g Of Rolled Oats
Ingredients You Need To Decorate:
- 300g Of White Chocolate
- 15g Of Unsalted Butter
- 60g Of Lotus Biscoff Spread
- 6 Lotus Biscoff Biscuits
How To Make The Flapjacks:
- Firstly, gather together your equipment and ingredients, line a 8×8” square, loose-bottomed baking tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, in a large saucepan, over a medium-low heat, melt the 150g of unsalted butter, 150g of lotus biscoff spread, 60g of light brown sugar and 150g of golden syrup, until the sugar has dissolved and the mixture is silky smooth (do not bring to the boil).
- Once melted, remove from the heat and mix in the 300g of rolled oats until they’re fully coated.
- Pour the flapjack mixture into the prepared baking tin. Using a spatula, spread the flapjack across the base of the tin evenly and gently press down to compact.
- Place the flapjack into the oven to bake for 25-30 minutes, until slightly wobbly in the centre with golden edges and the mixture still looks ‘wet’.
- When baked, remove the flapjack from the oven and allow to cool right down to room temperature whilst still in the tin.
How To Decorate The Flapjacks:
- Once the flapjack has cooled, it’s time to decorate.
- In a heatproof bowl, over a bain-marie which is on a low heat, melt together the 300g of white chocolate and 15g of butter until fully melted and smooth.
- Allow the chocolate mixture to cool for 10 minutes.
- Whilst the chocolate mixture is cooling, in a heatproof bowl, melt the 60g of lotus biscoff spread until runny. Once runny, transfer into a piping bag.
- Now that the chocolate mixture has cooled, pour over the flapjack and spread the chocolate mixture out evenly across the flapjack. Give the baking tin a gentle shake to smooth the chocolate out.
- Drizzle the melted lotus biscoff spread over the top of the melted white chocolate, then using a knife, drag the knife through the topping to create a feathered pattern.
- Place 6 lotus biscoff biscuits ontop and press down gently.
- Place into the fridge for minimum of 1 hour to allow the topping to set.
- Finally, once set, carefully remove from the baking tin, allow to sit at room temperature for 10 minutes (this will make it easier to cut) and then cut the flapjack into 9-12 squares.
Notes:
- These flapjacks should be stored in an airtight container, at room temperature for up 4-5 days.
- This flapjack doesn’t have to have the white chocolate and biscoff topping, it’s just as delicious plain.
- You can use any spread when recreating this bake, they will all taste delicious.
I’m honestly so obsessed with the outcome of today’s recipe! It’s soft, chewy, sweet, moist and utterly scrumptious.
I love the simplicity of today’s recipe, it’s quick, it’s easy and the end result has maximum flavour. These flapjacks are certainly one of those bakes which can be easily recreated and is guaranteed to be loved by all.
Let me know in the comments below if you make these flapjacks yourself and if you do, what your thoughts are on them. Are you a biscoff lover? Do you love how the biscoff is used in these flapjacks?
Sending you all lots of love & hugs as always,
Elle xo
